Recipe information
Total Time
4 1/4 hr
Yield
Makes 6 first-course servings
Ingredients
1/2 cup whole-milk cottage cheese
2 oz cream cheese
2 tablespoons heavy cream
1 teaspoon fresh lime juice
1/8 teaspoon salt
Pinch of cayenne
1/4 lb smoked wild salmon, finely chopped
1 tablespoon finely chopped fresh chives
Special Equipment
3 (1/3-cup) coeur à la crème molds; cheesecloth
Preparation
Step 1
Blend cheeses, heavy cream, lime juice, salt, and cayenne in a blender until smooth. Transfer cheese mixture to a bowl, then stir in salmon and chives until just combined.
Step 2
Line each mold with a single layer of rinsed and squeezed cheesecloth, leaving a 1-inch overhang. Pack salmon mixture into molds. (It will mound slightly.) Fold overhanging cheesecloth over tops. Transfer molds to a plate and chill, covered, at least 3 and up to 24 hours.
